▢ 1 tablespoon olive oil
▢ 1 small onion finely chopped
▢ 8 ounces mushrooms sliced
▢ 1 cup arborio rice
▢ ¼ cup white wine
▢ 2 cups chicken broth
▢ 2 cloves garlic minced
▢ ¼ teaspoon dried thyme
▢ ¼ teaspoon salt
▢ ⅛ teaspoon black pepper
▢ 1 tablespoon butter
▢ ¼ cup Parmesan cheese shredded, divided
Heat olive oil in the Instant Pot using the saute setting.
Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.
Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.
Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.
Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.
Stir in butter and 2 tablespoons parmesan cheese.
Serve and garnish with remaining parmesan cheese.